- Recipe Type
- All Grain
- Yeast
- California Ale or US-05
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.075
- Final Gravity
- 1.019
- Boiling Time (Minutes)
- 90
- IBU
- 95.3
- Color
- 14.4
- Primary Fermentation (# of Days & Temp)
- 21 Days @ 67F
- Tasting Notes
- Citrusy hop nose and flavor. Caramel, biscuity and slightly roasty malt back bone.
Amount Item Type % or IBU
13.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 82.54 %
1.00 lb Munich Malt (9.0 SRM) Grain 6.35 %
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.76 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.17 %
0.25 lb Amber Malt (22.0 SRM) Grain 1.59 %
0.25 lb Victory Malt (25.0 SRM) Grain 1.59 %
2.00 oz Columbus (Tomahawk) [15.20 %] (60 min) Hops 80.1 IBU
1.00 oz Cascade [5.50 %] (10 min) Hops 5.3 IBU
1.00 oz Centennial [10.50 %] (10 min) Hops 10.0 IBU
1.00 oz Cascade [5.50 %] (0 min) Hops - Hop Back
1.00 oz Centennial [10.50 %] (0 min) Hops - Hop Back
1.00 oz Centennial [11.50 %] (Dry Hop 10 days) Hops -
1.00 oz Cascade [5.50 %] (Dry Hop 10 days) Hops -
75 min Saccharification Add 19.69 qt of water at 163.7 F 152.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Est Original Gravity: 1.075 SG
Measured Original Gravity: 1.075 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 7.30 % Actual Alcohol by Vol: 7.32 %
Bitterness: 95.3 IBU Calories: 343 cal/pint
Est Color: 14.4 SRM
I made Jamil Z's American Amber from Brewing Classic Styles this time last year and did a 90 minute boil to experiment with melanoidin formations. It definately worked as the caramel and toasty flavors shined through the hops. So I decided to step it up this year to an Imperial Amber, inspired by his West Coast Blaster recipe. This actually has way more hops, higher ABV, a slightly different malt bill.
The finished product turned out great and I am quite pleased. The hops are present from start to finish with a nice citrusy nose that is well complimented by the malt. The hops definately own this beer but the malt bill doesn't go down without a fight. A very nice caramel, biscuity, and slightly roasty (amber malt) flavor. As always, the American Ale yeast is neutral and clean, imparting no flavors.
Very enjoyable and easily sessionable for hop heads. It has been pretty popular with the masses as well.
13.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 82.54 %
1.00 lb Munich Malt (9.0 SRM) Grain 6.35 %
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.76 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.17 %
0.25 lb Amber Malt (22.0 SRM) Grain 1.59 %
0.25 lb Victory Malt (25.0 SRM) Grain 1.59 %
2.00 oz Columbus (Tomahawk) [15.20 %] (60 min) Hops 80.1 IBU
1.00 oz Cascade [5.50 %] (10 min) Hops 5.3 IBU
1.00 oz Centennial [10.50 %] (10 min) Hops 10.0 IBU
1.00 oz Cascade [5.50 %] (0 min) Hops - Hop Back
1.00 oz Centennial [10.50 %] (0 min) Hops - Hop Back
1.00 oz Centennial [11.50 %] (Dry Hop 10 days) Hops -
1.00 oz Cascade [5.50 %] (Dry Hop 10 days) Hops -
75 min Saccharification Add 19.69 qt of water at 163.7 F 152.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Est Original Gravity: 1.075 SG
Measured Original Gravity: 1.075 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 7.30 % Actual Alcohol by Vol: 7.32 %
Bitterness: 95.3 IBU Calories: 343 cal/pint
Est Color: 14.4 SRM
I made Jamil Z's American Amber from Brewing Classic Styles this time last year and did a 90 minute boil to experiment with melanoidin formations. It definately worked as the caramel and toasty flavors shined through the hops. So I decided to step it up this year to an Imperial Amber, inspired by his West Coast Blaster recipe. This actually has way more hops, higher ABV, a slightly different malt bill.
The finished product turned out great and I am quite pleased. The hops are present from start to finish with a nice citrusy nose that is well complimented by the malt. The hops definately own this beer but the malt bill doesn't go down without a fight. A very nice caramel, biscuity, and slightly roasty (amber malt) flavor. As always, the American Ale yeast is neutral and clean, imparting no flavors.
Very enjoyable and easily sessionable for hop heads. It has been pretty popular with the masses as well.
